Easy Making Recipe Sheet Pan Roast Balsamic Chicken with Tomatoes Onions Asparagus Delicious Steady

Simple making ultimate Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus easy, yummy, practical.

13 ingredients, 7 steps, cooking Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus

Good Evening my mother, at this time you get cook recipe Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus with 13 ingredients and 7 steps. Below this is how to make it, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus.

Ingredients for Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus

1. You need 5 pounds : bone-in, skin-on chicken pieces.
2. It’s 2-2.5 teaspoons : salt.
3. It’s 1 teaspoon : sugar.
4. You need 3 cloves : garlic, grated OR 2 teaspoons garlic powder (not garlic salt).
5. You need 1 teaspoon : dried thyme.
6. It’s 1 teaspoon : dried rosemary.
7. Prepare 1/4 cup : Balsamic vinegar.
8. It’s 1/4 cup : yogurt.
9. It’s 1 Tablespoon : olive oil plus more for veg.
10. You need 2 Tablespoons : butter.
11. You need 1 : onion, peeled, halved, halves cut into quarters.
12. It’s 12-15 : cherry tomatoes.
13. It’s 1 pound : asparagus, woody part of stem removed, cut into 1.5-inch pieces.

If all ingredients Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Step by Step Cooking Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus

1. Mix salt, sugar, garlic, thyme, rosemary, Balsamic vinegar, and yogurt in a bowl until all the salt and sugar are dissolved.

In a large mixing bowl, thoroughly mix the chicken pieces with the mixture, making sure it's evenly distributed.

After that, add in the olive oil and mix thoroughly again. Set aside on the counter and let the flavors absorb. If you're going to roast within 90 minutes, no need to refrigerate. That will just slow down the marinating process.

1. While the chicken is taking up the seasoning, preheat the oven to 425F.

After the oven is preheated, put your sheet pan in the oven, empty, for about 10 minutes total, adding the butter and letting it melt in the last minute. This butter along with the heat of the pan will help sear the bottom sides of the chicken and also make your pan sauce extra delicious.

1. In a separate medium bowl, toss your tomatoes and onions with a teaspoon of olive oil and a good pinch of salt.
   
2. Place your chicken in a single layer, skin side up, on your sheet pan. Try not to have the pieces touch.

Then place onions and tomatoes between the chicken pieces.

Roast for 25 minutes before adding your asparagus.

1. While the chicken, tomatoes, and onions are roasting, toss the asparagus with a teaspoon of olive oil and a good pinch of salt. (I just used the same bowl as I used for the tomatoes and onions.)
   
2. After the chicken, tomatoes, and onions have been roasting for 25 minutes, scatter the asparagus over the pan and roast another 20 minutes.
   
3. That's it! I served it with a Spring Greens Salad dressed with Balsamic vinaigrette and lots of crusty bread for sopping up that yummy pan sauce.

Enjoy. :)

1. Finish and Enjoy.

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